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DTSTART;TZID=America/Boise:20260724T083000
DTEND;TZID=America/Boise:20260724T163000
DTSTAMP:20260627T171835
CREATED:20260624T180133Z
LAST-MODIFIED:20260625T165923Z
UID:10001399-1784881800-1784910600@www.techhelp.org
SUMMARY:Developing Your Food Product- Workshop Delivery via Zoom or In-Person
DESCRIPTION:Click here to Register\n					 \nDeveloping Your Food Product- Workshop Delivery via Zoom or In-Person\nDo you have a concept for a food product but lack clarity on the market requirements for selling it?  Transform Your Food Idea into a Marketable Product!  Join our 1-Day Workshop with our team of food experts\, with a collective experience of over 45 years in assisting both small and large-scale food manufacturers. \nGain Invaluable Insights \n\nRegulatory Requirements\nFood Safety Systems\nProcessing Options\nMarketing Strategies\nBusiness Plans\nProviding insights into any additional questions you might want to explore\n\nThe course fee is $150 for each individual. \n\nMultiple attendees from the same company registering at the same time will receive a 10% discount at checkout.\nIdaho Manufacturing Alliance members can receive a 10% discount by entering the Coupon Code IMA10 during checkout.\n\nIf you are interested in this class or topic but are not ready to register\, click here so we’ll know of your interest and can stay in touch. \nFor registration assistance or questions\, contact Jane Hokanson at janehokanson@techhelp.org. \nFor specific course information\, contact Janna Hamlett at 208-731-9363\, jannahamlett@techhelp.org. \nThank you!
URL:https://www.techhelp.org/event/developing-your-food-product-workshop-delivery-via-zoom-or-in-person/
LOCATION:University of Idaho Food Technology Center Classroom\, 1902 E Chicago St\, Caldwell\, 83605\, United States
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260812T090000
DTEND;TZID=America/Boise:20260812T130000
DTSTAMP:20260627T171835
CREATED:20260625T162841Z
LAST-MODIFIED:20260625T172055Z
UID:10001402-1786525200-1786539600@www.techhelp.org
SUMMARY:Safe Edition 9 to 10 Conversion Course- Delivery via Zoom
DESCRIPTION:Click here to Register\n \nSafe Edition 9 to 10 Conversion Course Delivery via Zoom\nWhat Will I Learn? \n\nKey changes in SQF Edition 10\nHow to assess your current SQF system for compliance\nWays to update procedures\, records\, and food safety programs\nHow to identify and address implementation gaps\nSteps to build an Edition 10 transition plan\nHow to prepare for future SQF certification audits\nBest practices for continuous improvement and food safety culture\n\nDescription \nThis conversion course aims to help food manufacturers and processors understand\, evaluate\, and implement the changes introduced in SQF Edition 10. The workshop provides participants with a structured approach for transitioning existing food safety and quality management systems while maintaining compliance and audit readiness.  Participants will examine the revised requirements of SQF Edition 10\, identify how the changes affect current programs\, and learn methods for updating procedures\, records\, verification activities\, and management system practices. The course emphasizes practical application\, helping attendees assess their organization’s current state\, identify gaps\, prioritize actions\, and develop an implementation plan tailored to their operations.  Through discussion\, examples\, and guided exercises\, participants will gain confidence in interpreting the new requirements and preparing their facilities for future SQF certification audits. Special attention is given to integrating Edition 10 expectations into existing food safety systems in a way that supports continuous improvement\, operational efficiency\, and a strong food safety culture. \nWho Should Attend? \nThis course is intended for SQF Practitioners\, food safety and quality professionals\, operations managers\, internal auditors\, and others responsible for maintaining or supporting SQF-certified food manufacturing and processing facilities. \nPrerequisites \nParticipants should have a working knowledge of SQF Edition 9 requirements and experience with food safety management systems.  This course is not intended as an introduction to the SQF code and systems. \nCosts and Discounts: \n\n$225 per participant\n10% multiple attendees from discount available\n10% Idaho Manufacturing Alliance members discount available\n\nInstructor\n \nThis course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry.  She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension.  Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho.  Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley.  As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful.  She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma. She is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://www.techhelp.org/event/safe-edition-9-to-10-conversion-course-delivery-via-zoom/
LOCATION:Live Online
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260826T090000
DTEND;TZID=America/Boise:20260826T170000
DTSTAMP:20260627T171835
CREATED:20260625T170912Z
LAST-MODIFIED:20260625T172232Z
UID:10001404-1787734800-1787763600@www.techhelp.org
SUMMARY:Hazard Analysis Critical Control Points (HACCP) IHA Certified- Workshop Delivery via Zoom or In Person
DESCRIPTION:Click here to Register\n \nHazard Analysis Critical Control Points (HACCP) IHA Certified\nAbout the Course: \nOur class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. \n \nWho Should Attend: \n\nQuality Managers and Supervisors\nProduction Supervisors and Plant Managers\nHACCP or Food Safety Team Members\nSmall Business Owners\nAny facility that wants to be certified by SQF\, BRC\, or other GFSI agency\n\nParticipants will be able to: \n\nIdentify hazards associated with raw materials and process steps and assign controls.\nDetermine the likelihood and severity of raw material hazards and process hazards.\nIdentify critical control points (CCPs) and define critical limits.\nEvaluate a monitoring and verification procedures for CCPs.\n\nCosts\, subsidy and discounts: \n\n$600 per participant\, a $200 NIST HACCP is subsidy available\n10% multiple attendees from discount available\n10% Idaho Manufacturing Alliance members discount available\n\nInstructor \n \nThis course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://www.techhelp.org/event/hazard-analysis-critical-control-points-haccp-iha-certified-workshop-delivery-via-zoom-or-in-person/2026-08-26/
LOCATION:University of Idaho – Twin Falls Research and Extension Center\, 315 Falls Ave\, Twin Falls\, 83301\, United States
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260827T090000
DTEND;TZID=America/Boise:20260827T170000
DTSTAMP:20260627T171835
CREATED:20260625T170912Z
LAST-MODIFIED:20260625T172232Z
UID:10001405-1787821200-1787850000@www.techhelp.org
SUMMARY:Hazard Analysis Critical Control Points (HACCP) IHA Certified- Workshop Delivery via Zoom or In Person
DESCRIPTION:Click here to Register\n \nHazard Analysis Critical Control Points (HACCP) IHA Certified\nAbout the Course: \nOur class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. \n \nWho Should Attend: \n\nQuality Managers and Supervisors\nProduction Supervisors and Plant Managers\nHACCP or Food Safety Team Members\nSmall Business Owners\nAny facility that wants to be certified by SQF\, BRC\, or other GFSI agency\n\nParticipants will be able to: \n\nIdentify hazards associated with raw materials and process steps and assign controls.\nDetermine the likelihood and severity of raw material hazards and process hazards.\nIdentify critical control points (CCPs) and define critical limits.\nEvaluate a monitoring and verification procedures for CCPs.\n\nCosts\, subsidy and discounts: \n\n$600 per participant\, a $200 NIST HACCP is subsidy available\n10% multiple attendees from discount available\n10% Idaho Manufacturing Alliance members discount available\n\nInstructor \n \nThis course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://www.techhelp.org/event/hazard-analysis-critical-control-points-haccp-iha-certified-workshop-delivery-via-zoom-or-in-person/2026-08-27/
LOCATION:University of Idaho – Twin Falls Research and Extension Center\, 315 Falls Ave\, Twin Falls\, 83301\, United States
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
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